Cheddar Cheese vs Mahón-Menorca Cheese
In this article, we’ll explore the answers to the most common questions about Cheddar Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Cheddar Cheese and Mahón-Menorca Cheese?"
- "Is Cheddar Cheese and Mahón-Menorca Cheese the same?"
- "How does Cheddar Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Mahón-Menorca Cheese?"
- "Is Cheddar Cheese or Mahón-Menorca Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Ranking
Cheddar is ranked #1 out of 375 types.
Mahón-Menorca is ranked #221 out of 375 types.
Country of Origin
Cheddar Cheese comes from United Kingdom. Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Cheddar is not a protected cheese. Mahón-Menorca Cheese has a PDO (1985).
Milk Type and Treatment
Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
Cheddar Cheese | Mahón-Menorca Cheese | |
---|---|---|
Country of Origin | United Kingdom | Spain |
Specific Origin | Southwest (Somerset, Gloucester) | Menorca, Balearic Islands |
Certification | None | PDO (1985) |
Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
Milk Treatment | Raw, Thermized, Pasteurized | Raw or any authorized preservation technology |
Fat Content | At least 50% fat in dry matter | |
Moisture Content | Up to 39% | |
Rind | Varies (natural, cloth, wax, plastic) | Characteristic orangish |
Texture | Varies (rubbery to friable and crystalline) | Firm |
Flavor | Mild to sharp, buttery to brothy and savory | Salty and spicy |
Aroma | Varies | Lactic, buttery |
Colors | Natural or dyed orange | Ivory-yellow to orangey or brownish gray |
Forms | Tiny truckles to 650-pound blocks | Parallelepiped shape |
Age | A few months to several years | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
Rennet Type | Vegetable (Cynara cardunculus) |